Grilled Delaware Muskrat on the Arteflame Grill

Introduction

Muskrat is a traditional Delaware dish with a rich, gamey flavor. By marinating, seasoning, and grilling it on the Arteflame, you get a unique depth of taste and texture. The intense heat of the center grill grate sears the meat perfectly, locking in its juices before finishing it on the cooktop to the desired doneness. This method highlights the muskrat’s complex flavors while keeping it moist and tender.

Ingredients

• 2 muskrat hindquarters
• 1/4 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 2 tbsp Dijon mustard
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp salt
• 4 tbsp butter, melted
• 1 sprig fresh rosemary
• 1 sprig thyme

Instructions

Step 1: Prepare the grill

1. Pour vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the paper napkins and allow the fire to heat up for about 20 minutes.

Step 2: Marinate the muskrat

1. In a bowl, mix apple cider vinegar, Worcestershire sauce, Dijon mustard, brown sugar, garlic, smoked paprika, black pepper, and salt.
2. Coat the muskrat hindquarters in the marinade and let sit for at least 2 hours or overnight.

Step 3: Sear the muskrat

1. Place the muskrat hindquarters on the center grill grate of the Arteflame when it reaches 1,000°F.
2. Sear each side for 2-3 minutes until browned and caramelized.

Step 4: Transfer to the cooktop

1. Move the muskrat to the outer flat cooktop to finish cooking.
2. Baste with melted butter and cook for an additional 15-20 minutes, turning occasionally.
3. Remove from the grill when the internal temperature is 15°F below the target temperature (recommended internal temperature: 165°F).

Step 5: Rest and serve

1. Let the muskrat rest for 10 minutes before serving.
2. Garnish with fresh rosemary and thyme.

Tips

• Use high-quality firewood for a clean burn and additional smoky flavor.
• Let the meat rest before slicing to retain its juices.
• Experiment with different marinades for varied flavors.
• Serve with grilled vegetables cooked on the Arteflame flat top for a complete meal.

Variations

• Spicy Cajun Muskrat: Add cayenne pepper and Creole seasoning to the marinade for a bold kick.
• Sweet & Tangy Muskrat: Use honey instead of brown sugar and add a splash of orange juice to the marinade.
• Barbecue Glazed Muskrat: Baste the muskrat with your favorite BBQ sauce during the last 5 minutes of cooking.
• Herb-Infused Muskrat: Add a blend of fresh sage, thyme, and oregano for an herbal depth.
• Garlic Butter Muskrat: Enhance the butter baste with roasted minced garlic for incredible flavor.

Conclusion

Grilling muskrat on the Arteflame grill brings out the best of this traditional Delaware dish. Searing at 1,000°F locks in rich juices, while finishing on the griddle side ensures a perfect texture. Serve with grilled sides for an irresistible meal.

Best Pairings

• Grilled sweet potatoes with maple syrup glaze
• Charred asparagus with lemon butter
• Butter-toasted cornbread
• Smoky black-eyed peas
• A bold red wine like Zinfandel or a craft beer with caramel notes